Carciofi alla romana

Prepare the Artichokes: Fill a large bowl with cold water and squeeze the juice from half of the Lemon into it. This will prevent the Artichokes from browning. Trim the Artichokes by removing the tough outer leaves until only the tender, pale inner leaves remain. Cut off the top third of each Artichoke. Using a small spoon, scoop out the fibrous choke from the center of each Artichoke. Trim the stems, leaving about 5cm, and peel the tough outer layer of the stem. Rub all cut surfaces of the Artichokes with the remaining Lemon half to prevent discoloration, then place them immediately into the lemon water.

Prepare the Stuffing: Finely chop the Fresh mint, Fresh parsley, and Garlic. In a small bowl, combine the chopped Fresh mint, Fresh parsley, and Garlic with the Fine sea salt and Black pepper.

Stuff the Artichokes: Remove the Artichokes from the lemon water and pat them dry. Gently open the leaves of each Artichoke and stuff the herb mixture into the center and between the leaves.